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1
Position a rack in the oven 6 inches below the broiler and preheat the broiler.
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2
Put the peppers on a baking sheet and put it under the broiler.
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3
Roast, turning the peppers with tongs a quarter turn every couple of minutes, until charred on all sides, 8 to 10 minutes total.
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4
Transfer the peppers to a bowl, cover tightly with plastic wrap, and let the peppers steam for 10 minutes to loosen the skins.
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5
Using a paper towel, rub the charred skins off the peppers.
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6
Carefully remove the cores, stems, and seeds, and slice the pieces lengthwise into thin strips.
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7
Reserve any liquid the peppers release.
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8
Bring a medium pot of water to a boil and salt it generously.
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9
Add the asparagus and cook for 1 minute; drain and rinse under cold water.
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10
Transfer to a paper towel-lined plate to drain.
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11
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
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12
Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
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13
Transfer the sausage to a plate with a slotted spoon.
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14
Meanwhile, bring a large pot of water to a boil and salt it generously.
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15
Cook the pasta until al dente according to the package instructions.
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16
Drain and return the pasta to the warm pot.
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17
Add 3 tablespoons olive oil to the skillet, add the eggplant, season with salt and pepper, and cook until brown and just tender, 5 to 6 minutes.
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18
Add 1 tablespoon of olive oil and the garlic to the skillet and cook, stirring, for 1 minute.
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19
Add the roasted peppers with any reserved liquid, asparagus, sausage, and vinegar and cook, stirring, for 2 minutes more.
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20
Transfer the sausage mixture to the warm rigatoni and add the Parmesan, parsley, and remaining 2 tablespoons of olive oil and stir to combine.
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21
Taste the pasta and season with salt and pepper, if needed.
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22
Transfer to a large bowl and serve immediately.
